Get ready to be blown away when you give this P.F. Chang’s Mongolian Beef copycat recipe a try! Like many of you we love Chinese food and takeout is even better…but we really enjoy knowing only the best ingredients are going into our meals, so a home cooked version that tastes just like we ate out is a winning recipe!
P.F. Chang’s Mongolian Beef Copycat Recipe
Start out by making the Mongolian beef sauce.
In a saucepan, you’ll need to heat 2 tsp of vegetable oil on medium low heat being careful not to get the oil too hot. I like to make sure that my ginger and garlic are extra fine, so I add the ginger, garlic, soy sauce and water to my NutriBullet cup and give them a quick blitz before adding them to my heated oil in the saucepan. You can also add the ginger and garlic directly to the heated oil and quickly cook them for about half a minute (don’t let them brown or burn) before adding the soy sauce and water.
Next add brown sugar and stir to dissolve, then increase the cooking heat to medium.
Allow to boil for 2-3 minutes before removing from heat. The sauce should thicken slightly.
Slice your steak portion (flank steak is typically used, however, I am using thin sliced top sirloin here) against the grain and position your knife to cut at a 45 degree angle. Coat the beef in cornstarch and allow to sit in the cornstarch for about 10 minutes.
While the beef is sitting in the cornstarch, heat up your wok or skillet at medium heat and add oil (about 1 cup of vegetable oil, enough to almost completely cover the beef when added). Add the beef (shake off excess cornstarch if needed) and cook for approximately 2 minutes or to the point of where the beef is starting to be cooked around the edges (but not completely cooked). Stir the beef while cooking to ensure it is cooked evenly.
Using a slotted spoon, remove the partially cooked beef to some paper towels and pour excess oil out of wok or skillet. Return your wok or skillet to heat and add the meat back in and cook for one minute before adding the sauce.
Add the sauce in, stirring it for one minute, then add green onions and cook for one minute more. Serve using a slotted spoon (leave excess sauce in the pan…or not).
P.F. Chang's Mongolian Beef Copycat Recipe
- 1 lb (454 g) beef (flank steak or thin cut sirloin)
- 1 c + 2 tsp (237 ml + 10 ml) vegetable oil
- 1/2 tsp (1 g) ginger (fresh, minced)
- 1 Tbsp (9 g) garlic (minced or chopped)
- 1/2 c (118 ml) soy sauce
- 1/2 c (118 ml) water
- 3/4 c (96 g) brown sugar (dark is preferred, but light works)
- 1/4 c (25 g) cornstarch
- 2 large green onions (chopped or sliced on the diagonal in 1 inch lengths)
- Heat 2 tsp of the vegetable oil in a saucepan over medium low heat (don't let the oil get too hot). Add the ginger and garlic for a quick 30 second cook (without letting them get browned or burnt) and then add soy sauce, water, and brown sugar. Stir to dissolve the brown sugar. Increase the heat to medium and bring the sauce to a boil. Boil for 2-3 minutes (sauce should thicken slightly) and remove from heat.
- Slice your 1/4 inch thick beef against the grain into bite size strips, angling your knife at 45 degrees while slicing for wider cuts. Place meat in cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- While the meat is sitting in the cornstarch, heat up your wok or skillet (skillet will work as long as you add enough oil to cover the meat sufficiently) at a medium heat. Add oil to heat it up, making sure that it hot but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to paper towels. Drain out oil from wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional minute. Then add the sliced green onions and cook for one final minute. Serve with slotted spoon (leaving the excess sauce in the pan...or not if you love the sauce as much as we do!).
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!